Potatoes Turnips W Recipes

TURNIP AND POTATO MASH

Steps:

• In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.

POTATOES & TURNIPS W/ONIONS

Steps:

• 1. Get all ingredients together.
• 2. Get a 12 inch skillet pour 4 tablespoons of olive oil, and turn on burner to medium-high. Add red pepper flakes.
• 3. Add cut and 1/4 inch sliced turnip, and cover the bottom of skillet. Cook about 5 minutes.
• 4. Meanwhile, take your potatoes out of water and slice them about 1/4 inch.
• 5. Turn burner to medium, stir turnips, and add potatoes, covering the turnips.
• 6. Add 2 teaspoons of kosher salt.
• 7. Add 1/2 teaspoon of fresh ground pepper. Stir, and cook about 5 minutes
• 8. Take your onion cut in half,and slice it about 1/4 inch thick.
• 9. Take the onion, and place it over the potatoes mixture...
• 10. evenly.
• 11. Put top on skillet and cook about 5 minutes.
• 12. Stir potatoes, turnip and onion. Turn down burner to low, and cover. Cook about 25 minutes. Turning mixture once half way through cooking.
• 13. Cook until vegetables are soft. Add salt and pepper to taste.

TURNIP AND POTATO SOUP

Steps:

• Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
• Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
• Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
• Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.

PAN FRIED TURNIPS AND POTATOES

Steps:

• Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
• In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
• To the skillet, add the cooked drained potato and turnip cubes.
• Add the salt and pepper.
• Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
• When done, sprinkle with the parsley and serve.

POTATO & TURNIP BAKE

Steps:

• Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
• Whisk together the remaining ingredients and pour carefully over the vegetables.
• Bake, covered, in a moderate oven (180c) for 30 minutes.
• Remove cover and bake for a further 20 minutes or until the vegetables are tender.

TURNIP MASHED POTATOES

Steps:

• Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.
• Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice).
• Add hot cream, butter and sour cream. Season with salt and pepper to taste.
• Whip again until blended.
• Adjust thickness by adding more cream, if desired.

CRISPY MIDWEST POTATOES AND TURNIPS

Steps:

• Heat oven to 375°F.
• Toss turnips, potatoes and garlic with olive oil until coated and season with rosemary, salt and pepper.
• Scatter vegetables in a single layer on a rimmed cookie sheet and bake about 30 minutes to 1 hour, or until browned yet tender inside. Turn the vegetables occasionally with a spatula or by shaking the pan.

ROASTED POTATOES & TURNIPS

Steps:

• Preheat the oven to 400°F. Peel the potatoes and turnips. Cut them into pieces about the same size and about 1/2 inch thick, so they will cook evenly. Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper. Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage, and bay leaves. Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.
• Add other vegetables, such as carrots, parsnips, rutabagas, winter squash, and fennel.
• While still hot from the oven, toss the vegetables with a mixture of finely chopped garlic and parsley.
• Eggplant is delicious roasted: Cut firm, shiny globe eggplant into slices about 1/2 inch thick. Brush the slices with olive oil on both sides, season with salt and fresh-ground pepper, and place on a baking sheet. Roast the eggplant at 400°F for 15 to 20 minutes, until the slices are nicely browned on the bottom. The slices will stick to the pan at first but will lift easily with a spatula once they are browned. Flip the slices over and cook for another 10 minutes or so, until browned on the other side. Keep an eye on them; the slices will cook faster on the second side.